Lead the Culinary Vision — Chef de Cuisine at Krüs Kitchen Grassfed Culture Hospitality is the creative force behind Miami's most celebrated culinary destinations. Our mission is to restore and nourish the communities we serve through bold gastronomy, soulful hospitality, and a relentless pursuit of growth. We are seeking a visionary Chef de Cuisine to take the helm at Krüs Kitchen , our nationally acclaimed, ingredient-driven concept. What we're looking for: A strategic, disciplined culinary leader who can oversee daily kitchen operations with consistency, clarity, and calm under pressure Deep technical mastery of cooking methods, station management, and kitchen systems, paired with the ability to teach and elevate the team's skills. A strong communicator who collaborates closely with ownership, FOH leadership, and the culinary team to maintain alignment on standards, menu direction, and service flow. A team‑first mindset , willing to help others, share knowledge, and contribute to a positive, respectful kitchen culture. A chef with a refined palate and creative vision , capable of developing dishes that balance seasonality, technique, and brand identity. Passion for hospitality , understanding that great cooking is part of creating memorable experiences for guests. A systems‑driven operator who manages prep plans, par levels, ordering, inventory, and waste reduction with precision. A chef who values cleanliness and compliance , ensuring food safety, sanitation, and health department standards are met every day. A mentor with patience and high expectations , able to coach cooks, identify talent, and build a strong, cohesive team.

Responsibilites:

Oversee all daily kitchen operations , ensuring consistency, quality, and smooth service from prep through close. Lead, train, and mentor the culinary team , providing clear direction, coaching, and accountability to build skill and confidence across all stations. Support smooth service flow , coordinating timing with the line, communicating clearly, and adapting to volume changes. Cook and plate dishes according to recipes and specifications , upholding portioning, flavor balance, and presentation guidelines. Monitor food and labor costs , adjusting systems, prep, and purchasing to support profitability without compromising quality. Manage ordering, inventory, and vendor relationships , ensuring accurate par levels, cost control, and consistent product quality. Maintain strict food safety and sanitation standards, including proper storage, labeling, temperature control, and cleanliness throughout the kitchen. Train and mentor junior cooks, offering guidance on technique, organization, and station management. Identify and resolve operational issues , from equipment maintenance to workflow inefficiencies, ensuring a safe and productive kitchen environment. Lead by example , modeling professionalism, calm under pressure, and a positive, respectful kitchen culture. Demonstrate professionalism and teamwork, contributing to a positive, respectful kitchen culture.

The Krüs Kitchen Standard. Participate in hiring and onboarding , helping build a strong, cohesive team aligned with the restaurant's values and expectations. As a Bib Gourmand honoree and Michelin Green Star recipient , our kitchen is built on intentional sourcing, elemental cooking, and deep respect for our ingredients. As Chef de Cuisine, you will be the driving force behind our daily culinary operations, ensuring every plate reflects our high standards and commitment to sustainability. While your primary domain will be Krüs Kitchen, you will be joining a dynamic hospitality family that is expanding with intention and fire, including: Los Félix: Four-time Michelin Star recipient and Michelin Green Star honoree

ZeyZey:

Our vibrant outdoor music venue where culture, cocktails, and community collide Tacos María: The rebellious little sister of Los Félix, slinging unapologetically good tacos FÜM (Atlanta, GA): A bold new Italian concept rooted in open-fire cooking and house-made pasta Mentorship & Pedigree You will work closely with our Founder, Chef Sebastian Vargas . Bringing a world-class pedigree from kitchens like Osteria Francescana, Eleven Madison Park, and Fäviken Magasinet , Chef Sebastian's philosophy is rooted in ancestral techniques, biodiversity, and storytelling through food. As Chef de Cuisine, you will collaborate with him to translate this philosophy into Krüs Kitchen's evolving menu, honoring both heritage and innovation. Compensation & Growth We believe in nourishing our leaders. We offer a highly competitive salary, performance-based incentives, and a culture of intentional development. As Chef de Cuisine, you will be pushed to refine your leadership skills, manage a passionate kitchen brigade, and drive the financial and creative success of the restaurant. Why Join Us? At Krüs Kitchen, cooking isn't just a craft. This is more than a job. It's a movement. to step into culinary excellence.

Pay:

$85,000.00 - $95,000.00 per year

Work Location:

In person